Lemon cream cheese pie
Our fuss-free lemon cream cheese pie makes a perfect dessert for al fresco gatherings. Simply cut into six squares or 12 fingers to serve
Cheese pastry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 sheet all-butter puff pastry
- 2 large handfuls leftover cheese
- 3 tbsp Paysan Breton Cream Cheese with French Sea Salt
- 4 tbsp bread and butter pickles or chopped burger pickles
Nutrition: per serving
- kcal484
- fat34.3g
- saturates18.4g
- carbs30g
- sugars4.8g
- fibre2.6g
- protein12.4g
- salt1.6g
Method
step 1
Unroll the pastry on a baking sheet – you can leave it on its paper. Lightly score it halfway across so it looks like the pages of a book. Lightly score a 1cm border around the edge.
step 2
Grate (or cut into small cubes) the cheese into a bowl, add the Paysan Breton Cream Cheese and squash everything together. Add the bread and butter pickles or chopped burger pickles (you can also use leftover onion chutney or similar instead). Pile this mixture into the centre of one half of the pastry, keeping it inside the border, then grind over some black pepper.
step 3
Fold over the top of the pastry and press down the edges, crimping with a fork if you like. Bake at 200C/180C fan/gas 6 for 20-25 mins until the pastry is golden and cooked through. Cool for 5 mins, then cut into thick slices. Serve with salad, if you like.
